Easy Corn Salsa

1 can Mexicorn
2 Florida Jalepenos(* the ones we get here are so mild!) or 1 Texas Jalepeno
2 Tbsp Diced Cilantro
1 small Shallot

1. Finely dice Jalepenos (remove seeds and ribbing if you want to reduce heat), shallots, and cilantro.
2. Drain Mexicorn and mix with other ingredients.
3. Chill for 30 minutes or overnight.

Yummy!